The story of Lucky King Bun began in the quiet town of Lukut, Port Dickson, Negeri Sembilan over three decades ago, when the husband-and-wife team of Mr. Chaw and Madam Lew brainstormed over new creating new food dishes.

Being avid fans of cooking and baking with over 30 years' experience in the culinary industry, the pair decided to merge their expertise with a dish that required both skills. After much hard work and experimentation, the fruit of their labour was extraordinary – a sumptuous combination of chicken curry with potatoes and thick gravy wrapped inside a gigantic bun. Termed the Curry Chicken Bun, this wildly popular dish became an instant classic made famous through word of mouth.

I ordered from this guy here. There are three types of buns sold. That is The Curry chicken Bun, the Curry Pork Ribs Bun and the "Yin Yong" Bun.

"Yin Yong" Bun consist of sumptuous harmony of half curry and half non curry, that is Curry Pork ribs and "Dong Po" pork.I bought the Curry Chicken Bun and Curry Pork Ribs. Both are equally delicous, with the curry gravy just the correct thickness for bread to dip in. To eat, just cut the bread on the outside to open out as a flower petal.

KAM LING RESTAURANT No 105 & 107, Jalan Idris, 31900 Kampar, Perak, Malaysia. Telephone: 605-466 1174, or 6016-533 2226, 6016-551 1174. The Curry Chicken Bun One of Kampar's most recognized food icon is The Curry Chicken Bun (Roti Kari Ayam/面包鸡). It's a big loaf of bread with curry chicken inside it.

There are two restaurants in this small town that sell The Curry Chicken Bun. YAU KEE is the restaurant who started to sell this dish, and even expand it to other town. But Kam Ling Restaurant had gained more positive words-of-the mouth, and recommendation from various media. Comparing the experience at Yau Kee and Kam Ling, Kam Ling restaurant's curry where not as thick as Yau Kee's curry.